12 Servings
15 Minutes
Allergens
Place a small saucepan over high heat and bring the water to a boil.
Remove the pan from the heat and stir in the chili flakes. Let the chili flakes steep for five minutes to rehydrate them.
Drain the flakes in a fine-mesh strainer.
Place the chili flakes, olive oil, garlic, cumin, lemon juice in a blender. Process until the mixture is a smooth paste. Season with salt and pepper.
